Saturday, April 19, 2008

Whey Pancakes

Yes, I tried draining yogurt again. This time I used a little more expensive brand which tastes richer and less sour. Though the drained yogurt still did not taste as good as cream cheese, it was much better than the last time. I mixed it with grated garlic and mentaiko and made a dip. It was pretty nice on Ritz crackers; I enjoyed them with a couple of glasses of very, very affordable wine.

Then I was left with the by-product, whey again. This time I used it for pancakes. A safe idea, isn't it?

Yes, it was a safe idea AND a good idea.

Oh, I almost forgot. Here's a question which almost all(?) Japanese home bakers have in mind or have been asking but not properly answered yet:
How long does whey keep in the fridge? Would the expiration date of whey be the same as that of the original yogurt?
Experts all over the world, please tell us the truth. ;)



K and S said...

I wonder if you used gauze or cheesecloth if the texture would be a bit thicker? Anyway, your pancakes look delicious!

Anonymous said...

Yummy looking !! obachan..!

Mama Mia said...

obachan! what a wonderful breakfast! oishisou~!

Anonymous said...

I like the yogurt/fish roe thing. It reminds me of the Greek
, which is wonderful.

I like to add thinly sliced cucumbers and fresh dill to drained yogurt. It's classic with lamb and pita bread.

Anne said...

Unfortunately I don't know the life expectancy of whey but your panckakes certainly look delicious!

Anonymous said...

Once again, very nice photos and very delicious looking pancakes!

Obachan, I agree with you and would expect the expiration date to match the yogurt
It is a pretty long refrigerator shelf life compared to some foods.
I think its the natural bacterial cultures and the acidity inhibit mold.

Sorry, not much help.

obachan said...

K & S
Mmmm… Maybe, but I don’t know if it would make any difference in the taste.

Crunchasarus rex
Thanks. :)

Yeah, right now Monday is the only day that I can enjoy this kind of breakfast – actually, brunch.

I’m glad to know that my invention is nothing crazy and there ARE people who enjoy something similar. ;)
Yes, I’ve got to try drained yogurt with pita bread sometime soon.

Oh, Hi! Nice to hear from you. The pancakes were pretty good (but I wanted a little more syrup on them…).

At first I thought maybe the shelf life would be shorter when it is liquid, but with the fat removed, maybe it could be longer??? I don’t know… :P
Anyway, I try not to use the whey for making drinks after it spent several days in my fridge.

Anonymous said...

Actually I think whey is more stable than the yogurt alone.

Cheese curds are usually inedible after less than a week unless prepared in a way suitable for aging (salt, etc.)

But whey can be frozen, presumably much the same way egg whites can be frozen. The texture should not be damaged.

Though it's a different product than liquid whey, some baked goods use concentrated whey protein, which has reduced water content, to replace eggs. Probably the cakes you buy at the convenience store have whey protein concentrate, because it extends the shelf life.

obachan said...

Thanks Jason. It's a great news that whey can be frozen.

Yeah, I have seen "hoei paudaa (whey powder)" among the ingredients listed on the labels of cakes and sweet breads sold at convini and the supermarket. So it is egg substitute and extends the shelf life. Thanks for the info. Now I'm more willing to strain yogurt and use whey for various desserts.

Anonymous said...

Great recipes, very inspiring!
I have a friend who is really into whole foods, fermenting etc.
She said the whey will last in the fridge for 6 months or more. She uses it for culturing and soaking grains etc. If you have more than you need, you can also use it with water to feed flowers/plants too.
Another friend uses it in place of buttermilk as you did with the pancakes.

Gail said...

I came to your site looking for the answer to how long whey will keep in the fridge. My left over whey from making yoghurt is 2 months old. I replace milk with whey in bread recipes and am using this whey without any problems. Still, it seems to go against logic to use something out of a fridge that is a few months old.

Anonymous said...

I have kept whey up to 4 months and it was still good. It depends on how well it was strained. If it's well-strained (no milk particles), it will last several months. Some people I know say it can last up to 6 months but I have yet to see that happen. I use whey to lacto-ferment vegetables so I regularly use whey for that purpose.